I was already a bulgur enthusiast when I went to Turkey on bvacation/b last spring. But there, my infatuation deepened. At the table of Ayfer Unsal, a fellow food writer in Istanbul, I tasted a fascinating lamb and sour-plum stew dotted with tiny bulgur b..../b Once bulgur wins you over, you are ready for freekeh (also spelled frik or bfirik/b), a green, or unripe, wheat prized in Turkey and the Eastern Mediterranean. Harvested when the wheat kernels are still moist and immature, ...
